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Vegan Lentil Tacos Recipe
Revamp your taco night with these Vegan Lentil Tacos – a mouthwatering blend of spices, textures, and wholesome ingredients that promises a fiesta in every bite!
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 10
Calories: 217 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup + 1/8 cup finely diced red onion
- 1 tablespoon minced garlic
- 1 teaspoon tomato paste
- 1 packet 1 oz Old El Paso taco seasoning mix
- 3/4 cup dried brown lentils
- 2 cups mushroom or vegetable broth
- 1/3 cup bulgur wheat
- 2/3 cup water
- 2 medium avocados halved and pitted
- 1 cup halved cherry tomatoes
- 2 tablespoons chopped fresh cilantro leaves
- 1 tsp freshly squeezed lime juice
- 10 Old El Paso™ Stand N’ Stuff™ taco shells
Instructions
- Heat the vegetable oil in a large saucepan over medium heat. Once the oil is hot and shimmering, add 1/2 cup of diced red onion and sauté for 5 minutes until soft. Add the minced garlic, tomato paste, taco seasoning, and dried lentils. Sauté for another 30 seconds, then pour in the 2 cups of mushroom or vegetable broth. Allow the mixture to come to a boil over medium heat. Boil, uncovered, for 10 minutes. Cover the pot, turn the heat down to medium-low, and simmer for an additional 5 minutes or until the lentils are tender.
- While the lentils are cooking, bring 2/3 cup of water to a boil over high heat in a small saucepan. Add the 1/3 cup of bulgur to the pot and turn the heat down to low. Simmer, covered, for 12-15 minutes or until tender. Transfer the cooked bulgur to the cooked lentil mixture; stir well to combine.
- Scoop the avocado halves into a medium bowl and mash with a fork. Add the remaining 1/8 cup of diced red onion, 1 cup of halved cherry tomatoes, cilantro leaves, and lime juice. Mix well; taste, and add salt as needed.
- Build the tacos by dividing the lentil mixture among the taco shells. Top with guacamole and serve.
Cup of Yum
Notes
- Try cooking the lentils in mushroom broth instead of vegetable broth: it adds a special umami flavor to make the tacos extra savory!
- To reheat any leftovers, warm the lentil mixture in a covered pot over medium-low heat. Add a few tablespoons of water or broth if the bulgur soaks up too much of the sauce.
- To store Vegan Lentil Tacos, keep the lentil mixture and guacamole separate in airtight containers in the fridge for up to 4 days. You can freeze the lentil mixture for up to 3 months; however, avoid freezing guacamole as it will discolor.
- To reheat the lentil mixture, use a skillet or saucepan over medium heat until warm, or microwave in 30-second intervals, stirring in between. Assemble the tacos just before serving to maintain the best texture and flavor.
Nutrition Information
Serving
1serving
Calories
217kcal
(11%)
Carbohydrates
28g
(9%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.03g
Sodium
521mg
(22%)
Potassium
434mg
(12%)
Fiber
10g
(40%)
Sugar
3g
(6%)
Vitamin A
583IU
(12%)
Vitamin C
11mg
(12%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 217
% Daily Value*
| Serving | 1serving | |
| Calories | 217kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Sodium | 521mg | 22% |
| Potassium | 434mg | 9% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 583IU | 12% |
| Vitamin C | 11mg | 12% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.